RECIPE Saffron Alioli Saffron idea requests Amy thank you

[Guest guest]

I love mayo and this sounds wonderful. I'll put on top of eggplant crouquettes

tomorrow.

Or I might make my chick pea patties and top with this. Thanks again, Donna

 

Amy <sandpiperhiker wrote:

> I have a fresh little bottle of Spanish saffron and I only know of

> using it in white rice like a paella type dish. Does anybody else

> have new ways of using this spice? Donna

 

This is one of my favorites... I use it as a dip for roasted potatoes,

raw veggies.... works great with Vegenaise....I usually use about 3

cloves of garlic though.

 

SAFFRON ALIOLI

Alioli, a very popular Spanish sauce, goes well with almost

anything—from grilled meat to vegetables to seafood. Although the

authentic version is an emulsion of garlic and oil, eggs are commonly

added (especially in restaurants) because they make the sauce less

fragile and easier to whip up. We've made ours even easier by using

store-bought mayonnaise.

 

This recipe is an accompaniment for Potato Croquetas.

 

 

 

Pinch of saffron threads (about 8 crumbled)

1/2 teaspoon hot water

1/2 cup mayonnaise

1 garlic clove, chopped

1 teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon tomato paste

1/8 teaspoon salt

1/8 teaspoon black pepper

 

Put saffron threads in a small cup, then add hot water and let stand 5

minutes.

 

Purée saffron mixture with remaining ingredients in a mini food

processor or a blender until smooth.

 

Cooks' note:

Alioli can be made 2 days ahead and chilled, covered. Bring to room

temperature before serving (this will take about 1 hour).

 

Makes about 2/3 cup.

Gourmet

October 2004